History of Sempio

1946/2017

As time goes by, taste changes and the landscape of our table has changed a lot.
The footsteps of Sempio, who have followed and sometimes followed the changes of food culture.

1946~1950’s
1946

Founded as Samsi Soy Sauce Brewery

1954

Registered Sempio trademark (the oldest trademark existing in Korea)

1958

Opened Changdong Plant and Research Institute for the first time in the industry

1959

Exported Sempio Soy Sauce for the first time

1960’s
1962

Standardized the ingredients of Sempio soy sauce

1969

Completed phase 3 expansion of Changdong Plant (annual soy sauce production capacity: 10,000L)

1970’s
1971

Renamed as Sempio Food Industrial Co., Ltd

1974

Founded subsidiary, “Jochiwon Food Co., Ltd”

1975

Commercial of Sempio Black Soybean Sauce with Beef won an international commercial festival, becoming the first Korean awardee ever

1976

Founded subsidiary “Yangpo Food Co., Ltd”

1977

Introduced Quality Control System

1980’s
1987

Completed and started the operation of Icheon Plant, Korea’s largest soy sauce (manufacturing) facility

1990’s
1994

Launched Korea’s first low-sodium soy sauce

1998

Earned ISO 9001 certification

2000’s
2000

Earned ISO 14001 certification

2000

Relocated and expanded Changdong & Icheon Plants

2000

Established Sempio Food Service Inc. in Los Angeles, U.S.A

2001

Completed Youngdong Plant (for production of doenjang, gochujang and ssamjang)

2002

Earned HACCP certification for all condiments for the first time in Korea

Established Food Safety Research Center

2003

Opened “Jimiwon,”a culinary culture center to provide culinary experiences

2003

Food Safety Research Center obtained KOLAS certification

2008

Founded Sempio China Co.,Ltd in Shanghai

2009

Obtained KOSHER certification

2010’s
2013

Established Woori Fermentation Research, Korea’s first research center specialized in fermentation

2014

Sempio condiments for export won Germany’s iF Design Award & 2014 Red Dot Design Award, Communication Design segment

2014

Asia's first 'SQFI Manufacturers of the Year' award (SQFI, Safe Quality Food Institute)

2014

Named “Asia’s first Manufacturer of the Year” by Safe Quality Food Institute

2015

Established Sempio branch office in New York in the US

2016

Established Sempio Culinary Research Center, started the 2016 Korean Flavor Research Project (“the encounter between Hansik and culinary research method”)

2016

Founded Sempio Barcelona in Spain

Shifted to a holding company structure

2016

Renewed corporate identity

Found Sempio Branch office in Barcelona, Spain